This has to be my favorite summer salsa. It’s colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it’s been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don’t forget the tortilla chips!
Ingredients
- 1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
- 1 (11 ounce) can whole kernel sweet corn, drained
- 4 roma (plum) tomatoes, seeded and chopped
- 1 small red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup chopped fresh cilantro
- ¼ cup diced red onion
- ¼ cup fresh lime juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 avocados, diced
Directions
Step 1
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 140 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 5% |
Sodium493mg | 21% |
Total Carbohydrate19g | 7% |
Dietary Fiber7g | 25% |
Total Sugars3g | |
Protein5g | |
Vitamin C21mg | 106% |
Calcium28mg | 2% |
Iron1mg | 8% |
Potassium471mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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